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Keftedes me Prassa

Bite-sized crispy patties, typically called keftedes, represent a beloved delicacy in Jewish cuisine. These wonderful leek croquettes present a delicious combination of rich ground beef with the subtle, mildly sweet taste of fresh leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the base and most of the green stalk. Chop into halves longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine well using your palms then form a few spoonfuls into a croquette, shaping a slightly. Put on a plate and continue for the balance of the preparation.

Heat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a dish lined with kitchen paper and permit to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a genuine delight. The crunchy exterior gives way to a smooth center. The spinach brings a fresh, moderately natural taste, while the dairy offers a rich, flavorful smoothness. Feel free to swap the cheesy element with steamed, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

When using leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a big pot with a bit of water over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any remaining moisture and put aside.

For defrosted spinach, completely squeeze out excess liquid.

Preheat the oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix completely until blended. If the dough appears too soft, add some more breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and place them on a plate topped with wax paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, flipping so they are golden all over, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only tasty but also a highly nutritious snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pan and cover with ample water. Boil over a moderate heat for about 20 minutes or until partially softened, including extra liquid to ensure the pulses submerged if required.

Add the cracked wheat and proceed cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat a portion of the